BREAKFAST CASSEROLE

I can’t believe it is almost Christmas! I’m finishing up my Christmas shopping, and I plan on spending the next week or so making food! :-) OK, I still have to work and I still have plenty of packages to wrap, but beyond that I plan on baking and cooking up a storm. I love making and delivering goodies to friends and neighbors and making meals to share with my family over the Christmas holiday. One of my favorite meals to prepare and serve is BREAKFAST! I’ve already shared my recipe for Norwegian Pancakes, which are a tradition on Thanksgiving and Christmas morning. In addition to pancakes however, we always serve a savory dish as well for those who like a little protein with their morning meal. :-)

Course Breakfast

Cuisine American

Prep Time 8 25

Cook Time 1

Total Time 9 25

Servings

Calories 554kcal

Author Jill Nystul

Ingredients

16 slices cubed white bread
2.5 lbs diced ham pre-cooked ham steaks
1 10 oz can sliced mushrooms drained
1 pound mild cheddar cheese shredded
6 eggs
3 cups milk
1 teaspoon mustard
1 cup crushed corn flakes
1/2 cup butter melted

Instructions

Put half the bread in a buttered 9×13 pan.
Next add the diced ham, mushrooms, cheese and the rest of the bread.
Whip together eggs, milk and mustard. Pour over the bread. Cover the casserole with foil or plastic wrap and store in the fridge overnight.
The next morning, sprinkle the corn flakes over the top of the casserole and drizzle the melted butter over the cereal.
Bake at 350 for 60 minutes or until the top of the casserole is golden brown.
Let the casserole rest for a bit after you take it out of the oven. Serve and enjoy!

Nutrition